Clean Orange-Fennel Salad


A light, refreshing raw salad with oranges, onions, and fennel bulb full of vitamins, which makes a great appetizer during the winter months.

Prep Time:
20 mins
Total Time:
20 mins
4 servings


  • 2 juicy oranges

  • ¼ cup extra-virgin olive oil

  • 1 tablespoon white wine vinegar

  • 1 splash orange juice

  • 1 sprig chopped fresh rosemary

  • salt and freshly ground black pepper

  • 1 bulb fennel bulb, trimmed and cubed

  • 2 small onions, thinly sliced


  1. Slice a little piece off the top and bottom of the oranges so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking off too much of the fruit. Slice oranges horizontally and arrange on a serving platter.

  2. Combine olive oil, white wine vinegar, and orange juice in a bowl. Season dressing with rosemary, salt, and pepper. Add cubed fennel and toss in the dressing. Arrange fennel on the orange slices. Layer onion rings on top of the fennel and sprinkle with dressing. Season with pepper and garnish with fennel fronds.

Nutrition Facts (per serving)

167 Calories
14g Fat
10g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 167
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 71mg 3%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 1g
Vitamin C 19mg 95%
Calcium 44mg 3%
Iron 1mg 3%
Potassium 327mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.